Which food handling practice is most effective in reducing cross-contamination?

Using separate utensils and boards for raw and ready-to-eat foods is the most effective practice in reducing cross-contamination. This method effectively prevents harmful bacteria from raw foods, such as meat or seafood, from coming into contact with foods that are ready to be consumed, like salads or cooked dishes. By keeping these food categories separate, you minimize the risk of pathogens transferring from surfaces and utensils used for raw items to those used for ready-to-eat items, which can lead to foodborne illness.

In contrast, using the same cutting board for all food items can facilitate cross-contamination as juices and residues from raw foods may persist on the surface. Washing hands only after handling raw meat does not adequately address contamination risks; it’s crucial to wash hands before, during, and after food preparation to maintain hygiene throughout the cooking process. Soaking utensils in water does not eliminate bacteria effectively and might create an environment where bacteria can thrive if not properly cleaned and sanitized afterward.